Mangai Thokku – What is Thokku?
Thokku refers to a vegetable based pickle made with seasonal ingredients. Like Thakkkali Thokku (Tomato Thokku) or Kothamalli Thokku (Fresh Coriander thokku). I had made Manga Pachadi (Raw mango relish) earlier for the Ugadi festival meal. And this year for the Tamil new year, I chanced upon real tart mangoes to make this dish. Its a condiment which has more than 1 month shelf life in the refrigerator.
This is similar to the kothamalli thokku (Green coriander pickle) that my grandma used to make, but so much less effort, yet an authentic lip smacking condiment thats bound to go with anything from parathas to rotis to sandwiches to curd rice :))
So, as the mango season is upon us, do grab some raw tangy mango and make this thokku.
What main ingredients go into Manga Thokku | Raw mango spicy pickle / Dip?
- Raw Mangoes – the tart (sour) the better. Look for firm, raw mangoes with no blemishes or white/yellow patches.
- Fenugreek seeds – great for weight loss, this earthy aroma is the cornerstone of any thokku
- Sesame oil – definitely recommended for any thokku. Replace with groundnut oil if you prefer for varying aroma and end result. Dont skimp on the quantity mentioned for longer shelf life
- Asafoetida / Hing – amazing for digestion or healing flatulence. Again a must-have. But if you are following a GF diet, simply skip this or replace with a GF asafoetida version if you can get your hands on.
- Red Chillies – Adjust to spice, but chillies also help in preservation.
DId you know this about Mangoes ? ????
Did you that Mangoes provide 100% of your daily recommended vitamin C and also 35% of your daily vitamin A alongwith 12% of your daily fiber recommended. Raw mangoes also contain chlorophyll which helps absorb nutrients better.
Let’s make Manga Thokku | Raw mango spicy pickle / Dip
Vegan and GF Condiment with shelf life of upto 1 month under refrigeration
Serving Suggestions :
- Curd Rice / Steamed rice + sesame oil / parathas
- Also can be used as a spread with bread slices
Prep time : 15 mins, Cook time : 20-25 mins
Ingredients to make Mangai Thokku:
- 200 g Raw mango (1 large or 2 medium sized firm tart mangoes)
- 1 TBSP Salt
- 7 TBSP Sesame Oil
- 1 tsp Mustard seeds
- 1 tsp Turmeric
- 2 TBSP Red chilli powder
- 1 TBSP Jaggery (opt. but recommended)
To dry roast & grind:
- 1 TBSP Mustard seeds
- 1/2 TBSP Fenugreek seeds (Vendhayam / Methi seeds)
- 1/2 tsp Asafoetida (skip for a GF version)
Method:
- Wash, wipe dry the raw mangoes. With the skin on, grate into a bowl. Add requisite salt and turmeric powder. Mix well & Let it marinate for 15 mins.
- Meanwhile dry roast all ingredients under “dry roast and grind” column one by one. Let it cool and make it a semi smooth powder. I like it a little coarse, so powder accordingly.
- In a deep bottomed non stick / thick bottomed pan, add half the oil. let it heat and add mustard seeds, and now add the marinated grated mango.
- Sauté well on low flame for 3-4 mins.
- Now add the red chilli powder, jaggery and the spice powders and mix well. I add the ground spices in batches so I know when to stop till it reaches a bitter-sweet-tangy taste.
- Add the rest of the oil and cook turning it continuously till it leaves the sides
- Cool and store in an airtight sterile glass / ceramic / steel container. plastic is not recommended for storing condiments, even if they are food grade certified.
- Keep refrigerated for upto a month and use a dry spoon for every use.
Mangai Thokku | Raw Mango Thokku
Mangai Thokku is a gluten free, vegan Spicy Dip made with Raw Mangoes and freshly ground spice powder
Equipment
- Kadai
- Grater
- Knife
- Ladle
Ingredients
- 200 g Raw mango 1 large or 2 medium sized firm tart mangoes
- 1 TBSP salt
- 7 TBSP Sesame oil
- 1 tsp Mustard Seeds
- 1 tsp Turmeric
- 2 TBSP Red Chilli Powder
- 1 TBSP Grated Jaggery opt. but recommended
For the Spice Powder
- 1 TBSP Mustard Seeds
- 1/2 TBSP fenugreek seeds Vendhayam / Methi seeds
- 1/2 tsp Asafoetida skip for a GF version
Instructions
- Wash, wipe dry the raw mangoes. With the skin on, grate into a bowl. Add requisite salt and turmeric powder. Mix well & Let it marinate for 15 mins.
- Meanwhile dry roast all ingredients under “dry roast and grind” column one by one. Let it cool and make it a semi smooth powder. I like it a little coarse, so powder accordingly.
- In a deep bottomed non stick / thick bottomed pan, add half the oil. let it heat and add mustard seeds, and now add the marinated grated mango.
- Saute well on low flame for 3-4 mins.
- Now add the red chilli powder, jaggery and the spice powders and mix well. I add the ground spices in batches so I know when to stop till it reaches a bitter-sweet-tangy taste.
- Add the rest of the oil and cook turning it continuously till it leaves the sides
- Cool and store in an airtight sterile glass / ceramic / steel container. plastic is not recommended for storing condiments, even if they are food grade certified.
- Keep refrigerated for upto a month and use a dry spoon for every use.
Notes
- Raw Mangoes – the tart (sour) the better. Look for firm, raw mangoes with no blemishes or white/yellow patches.
- Fenugreek seeds – great for weight loss, this earthy aroma is the cornerstone of any thokku
- Sesame oil – definitely recommended for any thokku. Replace with groundnut oil if you prefer for varying aroma and end result. Dont skimp on the quantity mentioned for longer shelf life
- Asafoetida / Hing – amazing for digestion or healing flatulence. Again a must-have. But if you are following a GF diet, simply skip this or replace with a GF asafoetida version if you can get your hands on.
- Red Chillies – Adjust to spice, but chillies also help in preservation.
Tried this recipe?Let us know how it was!
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That is one lip smacking thokku, Kalyani. Drooling here. I don't get to see pickling mangoes much locally and even I can lay hands on them, they charge exorbitant.
WE make something similar but didn't know it lasts for a month. We finish it off with in a week. Drooling over the pickle.
This looks like an easy dish! Looks Yummy too… Will tell Amma to check this out..
Manohara Urundai sounds new, must check out..I love mangai thokku, good one..
I just love this thokku so much. Looks so inviting..
Thokku is interesting , and specially with raw mango , it must be absolutely yum .
Perfect pick for M.. Its seasonal too. Absolutely delicious.
Raw mango pickle looks lip smacking delicious.
What a yummy yummy thokku Kalyani. My mouth's watering just looking at the pics. I have to get my hands on some raw mango to make this one.
Such a delicious thokku Kalyani, the mangoes I get might not stay for a month but I'm going to try anyway as it probably gets eaten in couple of days..
Such a flavorful and lip smacking thokku Kalyani! I still have to get my hands dirty with all the raw mangoes. Never tried it so far!
Lipsmacking here, wat a fingerlicking thokku, drooling here.
Very flavorful. I make this thokku with whatever kind of mangoes I an lay my hands on 🙂 But the authentic taste is sometimes missed 🙂
you have picked nice firm green mangoes, am yet to find this , rather pick these…there are some recipes that instantaneously flood water in the mouth…this is one of it
I am literally drooling after looking at your mango thokku. This is the favorite kind of pickle that my boys like to eat and I make it quite often.
love the way you styled first photo – background cloth really makes photo pop
wow mouthwatering can have this with any meal nice one.
Thokkus and pickles have always scared me. This mango thokku seems achievable though. Looks so delicious and lip smacking. Got to try it soon!
this is very doable sowmya, go for it !
Love this easy to make Mangai thokku recipe. Doesn’t take much time and with few ingredients the raw mango is converted into a chatpata condiment.
yes mayuri. very doable and a delicious condiment too
I wish I get some raw mangoes when the mango season comes up as I longing to get some thokku done. your recipe loos so much more simpler than the one I am used to so surely will give this one a try.
Do try Seema. this is a quick thokku to make and savour..
Would love to enjoy this with some roti or as a side with dal and rice. Perfect for the mango season
yes perfect to indulge in..
We Maharashtrians make similar condiment with raw mango .We call it kayras. Your mangai thoroughly looks absolutely delicious and irresistible!
so nice to learn about Kayras, Poonam! will check it out.